If you make this, please leave a review and rating letting us know how you liked this recipe! * Percent Daily Values are based on a 2,000 calorie diet. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Evenly top the prepared base with the seasoned chicken. Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Amount is based on available nutrient data. To the chicken add a quarter teaspoon each of the curry powder, ginger paste, salt and white pepper. Transfer the chicken breasts to a plate. Step 3: Saut vegetables: Next, we add bell peppers, cauliflower, ginger and garlic, and saut 1 minute. Add in the remaining 1 tablespoon coconut oil and the red bell pepper. 100%. Cover and cook on low until meat is tender, 5-6 hours. Cook for 15 minutes, whisking occasionally, until the chicken is cooked through. Ive been looking for an easy, and delicious curry receipe! Add sliced organic green onions. (skinless and boneless, cut into bite size pieces), Any kind of rice you like. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the marinated chicken and stir to release the spices into the onion. c. sliced organic green onions. Season with pepper. Add in all the spices and 1 tablespoon of water. Add ginger and garlic and cook for another minute. A hit with the family Thankyou , Very tasty made it twice now added 1 tablespoon grated ginger to onion, garlic & curry powder for even more flavour. Before You Begin! Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag. Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Step 2- Saute Chicken: Add chicken pieces and saute the chicken for 2-3 minutes. For the word puzzle clue of coconut curry chicken, the Sporcle Puzzle Library found the following results. Do you have some ingredients taking up space in your pantry that you just want to use up? For more information on preparing an instant pot curry, refer tothisrecipe. This dish pairs well with a rice side; I prefer basmati rice particularly as a pilaf. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallotshave fun with it! Add tomato paste . We loved this recipe! Stir in the Spice Mixture ingredients and cook for 1 . CLUE. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Add the garlic and fresh ginger and cook until the garlic is fragrant. Transfer the chicken breasts to a plate. Meat will not be cooked through. Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Pour mixture into the bag. Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Finish the dish: Add the onion, garlic, curry powder and stir. In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. 3 clove (s) garlic, minced. Cook for 1-2 minutes, until fragrant. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes. Next, add the garlic and cook for 1 minute. Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Cover and cook over medium heat until the potato is tender about 10 minutes. Also added snow peas & broccoli florets 5 minutes before serving for more veg. Add the marinated chicken and stir well. How to make Coconut Chicken Curry. oil in a small skillet over medium. Everyone who tries it loves it. Step 4: Add coconut milk. Cook and stir curry powder in hot oil for 1 minute. Rather than using the stovetop and saucepan method, this curry can be prepared in an instant pot in a matter of minutes. Thanks! Lower the heat to low and add in the curry powder, red curry paste, and coriander. skinless, boneless chicken breast halves, cut into bite-sized pieces. FYI the image at the top lists fire roasted tomatoes, and the recipe itself only says diced. This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Season with salt, pepper, and enough of the curry powder to coat (you may have extra). Very tasty made it twice now added 1 tablespoon grated ginger to onion, garlic & curry powder for even more flavour. Season chicken with salt and pepper. If you want this curry to last, my advice is to freeze it. Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly. Learn how your comment data is processed. Add the garlic and ginger to the pan and cook for 1 minute. Step 5. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Step 1 In a large pot or high-sided skillet over medium heat, heat oil and butter. Place potatoes and onion in crock pot. Heat oil in a large skillet over medium-high heat. This recipe is very basic and easy to customize to your taste. My favorite curries by far are coconut milk based because theyre socreamyanddelicious. Stir in 1 cups water and bring to a near boil. (-) Information is not currently available for this nutrient. Transfer chicken to a plate and set aside. In another pot, heat 2 cups of water to boiling. To the same pot, add the curry paste, curry powder, 1 shallot, 1 tablespoon ginger, and the garlic. But it tastes so good! 1 large organic red bell pepper, seeded and cut into -inch-wide strips. Heat oil in a skillet and stir in the curry powder until dissolves into the oil. Add the coconut oil to a large skillet and cook the onion over medium-high heat for about 3-5 minutes. The only thing we did differently was marinated the chicken in curry powder, cumin, cardamom, cayenne pepper, garlic, and ginger for 4 hours before making it. Quick, easy and savory, this dish was a hit! In a large nonstick skillet, heat oil over medium heat; add chicken. Method. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. RANK. Add the curry and cook, stirring, for two minutes, to toast the curry. Immediately . Add the chicken, season with salt and pepper and stir in . 1 tsp. We love seeing what you made! In a large dutch oven, heat up another 2 tablespoons of oil and fry the chicken, skin side down, until golden. Heat 2 tbsp of butter or coconut oil in a large skillet on medium low heat. This was really really good. ** Nutrient information is not available for all ingredients. Bring to a rolling boil and cover the pot. Cut the chicken into 1 inch thick strips and place on a large plate or in a bowl. If you want this curry to last, my advice is to freeze it. coconut Chicken curry, coconut Chicken curry recipe, coconut chic. Season chicken pieces with salt and pepper; set aside. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes. Excellent recipe, I added a teaspoon each of paprika and turmeric, and the curry powder to the chicken when I browned it, then set it aside cooked the onion and garlic until translucent, then added the remaining ingredients and stirred until combined then blended the mixture before combining with the chicken to simmer. For the curry powder, heat a wide heavy-based pan over a medium-high heat. Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4-5 minutes, or until lightly browned and cooked through, stirring regularly. Heat the oil in a large, deep saut pan or Dutch oven. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. Turn the instant pot to the saut setting and add the olive oil, onion, and garlic. Notice: Nutrition is auto-calculated for your convenience. Transfer to slow cooker. Blending is the magic step that makes this recipe amazing. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Transfer to a plate. Add the onion and cook until it softens, about 5 minutes. Add the rice and stir. Add the coconut milk and curry paste. To make the sauce, heat the . Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Used my trusty Instant Pot, it was perfect! In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute . If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I added chunks of Russett potato and frozen peas plus 3 crushed cardamom pods, tbsp minced ginger and a shake of cayenne. Remove from heat and fluff with a fork. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Asparagus and Mozzarella Stuffed Chicken Breasts, Thai Basil Chicken with Coconut Curry Sauce, Kai Kang Dang (Chicken Curry with Coconut Milk). Well, if you change itits not the same anymore! Bring to a boil; reduce heat. After experimenting, this is my adaptation of coconut chicken curry. Add chopped tomatoes, coconut milk, cayenne pepper, salt and stir to combine. ** Nutrient information is not available for all ingredients. Where relevant, we recommend using your own nutrition calculations. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes. Heat the coconut oil in a large skillet over medium-high heat. You can incorporate so many amazing flavors, textures, and ingredients to achieve whatever it is you want to plate for yourself or your loved ones. Slow Cooker Instructions: Saut your olive oil, garlic, onions, celery, and carrots in a pan over medium high heat until tender. Theyre also very beginner friendly, especially this recipe its as easy as a curry can get! Directions. Stovetop Coconut Chicken Curry Recipe. Add garlic, minced. Always wait a further 10 minutes for the pressure to release naturally before opening. Either or will work, I usually opt in for the fire roasted ones, but use what you got! Your daily values may be higher or lower depending on your calorie needs. Saut the vegetables until tender, about 6 minutes. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to . Cook and stir until lightly browned, about 5 minutes. Sprinkle the chicken on both sides with salt and pepper. Allow the curry oil to brown but lower the heat, if needed, so that it doesn't burn. Pour in the coconut milk and bring to a near boil. This post may contain affiliate links. Tasty Ceramic Non-Stick 16-Piece Cookware Set, 30-Minute Nagan Kozhi Curry (Kerala Chicken Curry), This site is protected by reCAPTCHA and the Google. Once it melts, add curry powder and curry paste in there. Once the garlic is fragrant the other ingredients can be added. Coat a large nonstick skillet with cooking spray and add onions. Cook until fragrant, about 2 minutes. Thanks Jo for this easy recipe x. I made this recipe for my family and they loved it! Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Instructions. Season chicken pieces with salt and pepper; set aside. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Sprinkle the chicken on both sides with salt and pepper. Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside . Add the rice and stir to coat the grains in the butter. Add the chicken broth to the pot and stir. Your daily values may be higher or lower depending on your calorie needs. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Stir in the cooked chicken and let it simmer for 5 minutes. Add grated gingerroot. Cut the chicken into bite-sized pieces and cook for about 10 minutes or until the chicken is done. Flip and stir often to ensure even cooking. Add oil, and onions, and cook for 3-4 minutes. Remove and discard bay leaves. Others ended up either too tangy, too tomato-like, or too lemony. liked it but it needs a little umph and flavor, so I added a couple of Tbs of Garam Masala and lemon juice, This was the BEST homemade curry Ive made, All family liked it! Remove from the oven. Sprinkle with cilantro to serve. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Made this recipe I didnt have any tinned tomatoes so I used a pasta sauce I left out the tomato paste also turned out terrific will certainly make again Thankyou for your recipe also put some mixed vegetables in. Add chicken, tossing lightly to coat with curry oil. Add the chicken to the Dutch oven and season with salt and pepper. So here we are, a nice little creamy coconut milk based curry studded with tender chicken and some perfectly intense seasoning. Have a recipe of your own to share?Submit your recipe here. Add the curry powder and stir well, cooking for 3-4 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes. It may release some juices, which is very normal. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. I dont understand why people say how much they love a recipe and then say.but I made these changes. Pour the chicken stock over the chicken, stir to combine and deglaze the bottom of the pan whilst stirring. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute. Meanwhile, if using, heat 2 tsp. Explore more crossword clues and answers by clicking on the results or quizzes. Chickpeas would be a great addition! Begin typing to search, use arrow keys to navigate, press Enter to select and submit search query. 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks, 1 (14.5 ounce) can stewed, diced tomatoes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Hy-Vee canola oil. Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil. Bring the curry to a gentle simmer for another 10 to 15 minutes or until the curry is reduced and thick. This was amazing! grated gingerroot. Step 1- Saute aromatics: Heat a large saucepan on medium-high heat. QUIZ. 25 results for "coconut curry chicken" hide this ad. Stir in coriander powder and mix well. (-) Information is not currently available for this nutrient. Flip the chicken skin side up and add the potatoes. Stir in onions and garlic; cook 1 minute. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Coconut Chicken Curry. Stir well while reheating. Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. A hit with the family Thankyou . * Percent Daily Values are based on a 2,000 calorie diet. One half hour before serving, add peas on top of chicken mixture. In a small bowl, combine coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cook until translucent and beginning to brown, about 5 to 10 minutes. This helps our business thrive & continue providing free recipes. It was delicious. Also pairs with naan bread. 3. boneless skinless chicken breasts, cut into 1/2-inch chunks, Thai Basil Chicken with Coconut Curry Sauce. Add to crock pot. Cook and stir curry powder in hot oil for 1 minute. Stir in coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Amount is based on available nutrient data. Next, stir in half of the coconut milk. Stir in lime juice and serve with lime wedges on the side. Add the onion and cook until soft, about 2 minutes. Reduce heat to medium-low, using the same skillet add onions, garlic, and bell peppers. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. 2 tbsp. Pour in your broth and set to low for 6-8 hours. Stir in the chicken broth and sweet potatoes. (-) Information is not currently available for this nutrient. Tightly cover the tray with foil and bake 40 to 45 minutes, or until the rice is tender and the chicken is cooked through. Mix and let marinate for at least 1 hour in the refrigerator. Using the display panel select the SAUTE function. Have a recipe of your own to share?Submit your recipe. Add snow peas, onions and red pepper. This was pretty good but Ill definitely reduce to only a teaspoon of sugar (if any) instead next time. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. This is what I feel better represents the sweet and savory flavor you get in a restaurant. Stir often for 2-3 minutes or until lightly toasted and fragrant. Just before serving, stir mixture thoroughly and . Rate this recipe! Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk. Recipe looks great! A nice zippy chicken curry balanced out by the sweetness of coconut milk. Place lentils, broth, curry powder and garlic in a Dutch oven. Heat coconut oil in a large pan over medium-high heat. Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Its weirdly sweet so Im guessing my curry powder was just very mild. Remove and discard bay leaves. This chicken coconut curry recipe features chicken simmered in coconut milk and tomatoes for a mouthwatering hint of the tropics! ** Nutrient information is not available for all ingredients. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Add chicken, tossing lightly to coat with curry oil. Lower the heat to medium-low and add the fish sauce. Heat oil in a large skillet over medium-high heat. Tightly seal and mix the contents until well combined. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour into your slow cooker along with the tomatoes and place the chicken on top. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. I had that the other day with some diced tomatoes and some coconut milk, I knew I could get a scrumptious curry out of it when the time came and the time came quickly. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. 3 skinless, boneless chicken breast halves, cut into bite-sized pieces. Curry is such a perfect blank canvas! Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken. Turn the manual setting on high and set the timer for 2 minutes. Goes well with rice and vegetables. Pour in the coconut milk and tomatoes, stir to combine. Stir once . Cover with a lid and cook on a low simmer for approximately 18 minutes, or until all the water is absorbed and the rice is tender. Pour in coconut milk; bring to a boil. Sear chicken for 2 minutes per side, starting with a skinless side. Estimated values based on one serving size. Its a nice and simple recipe though so Ill definitely make it again. Please read my disclosure policy. Return the heat to medium high. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Ok..rant over,back to eating the delicious curry! Add large organic red bell pepper, seeded and cut into -inch-wide strips. Simmer for 30 minutes, until the sauce thickens into a gravy. Curry should be safely sealed in an airtight container and refrigerated for 3 days. I always make my version of buttered lentils when I make this recipe. Serve the chicken curry warm over rice or cauliflower rice. Add in the cubed chicken. Pat the chicken dry with paper towels. Fire roasted sound much better! Add the . Yes, absolutely! ANSWER. Im Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Step 2 Add . Do you think you could add chickpeas? Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes. Cook another 1-2 minutes. Cook until lightly browned, turning once, 3-5 minutes. Cover and cook on low 6 to 8 hours. So lets use up some of whatever is taking up valuable space in your pantry. Add the onions and garlic. Place chicken breasts on top. Add the onions and bell pepper, and cook, stirring, for 2 minutes. Add the curry powder and stir well, cooking for 3-4 minutes more. Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Directions. Swirl it around until well blended. Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations! Cook the chicken for 5 minutes, or until starting to brown. I added way more seasoning and bell pepper tho and no chicken broth! Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Chicken Curry with Coconut South Indian Recipe l Chicken Curry Recipe Indian Village Style. I love curries because theyre quick, full of flavor, and taste just as good the next day. Cook until the chicken is no longer pink. Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes. I like to make some fluffy jasmine rice to spoon this delicious mixture over or, Spoon this curry over french fries for a British classic, Curry should be safely sealed in an airtight container and refrigerated for. Cook and stir until lightly browned, about 5 minutes. Stir well while reheating. Prepare and Season chicken. Stir in salt. Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Cook for about 5 minutes or until the chicken is no longer pink. Add the coconut milk and spinach. Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Set aside. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Turn up the heat to medium high. Your daily values may be higher or lower depending on your calorie needs. Add in the coconut milk and mix well. Add onion, garlic and ginger to the pot and saute 2 minutes. Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. Cook for 1-2 minutes, until fragrant. Stir in onions and garlic; cook 1 minute. Add potatoes to the coconut curry blend, and bring to a boil and then let simmer. loved it ,but other people say they loved it but it wa not the same dish after they fucked around with it adding stuff and marinateing the meat . Pour olive oil into the skillet and add onion. Cook until soft and wonderfully fragrant. When starting to brown, add the coriander seeds . * Percent Daily Values are based on a 2,000 calorie diet. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Remove chicken to cutting board. Amount is based on available nutrient data. Well dont fear it can be simple, quick, and completelydelicious! THank you! NOTE: This curry doesn't taste like coconut. Cover and simmer, stirring occasionally, for 30 to 40 minutes. Add olive oil to the Instant Pot. Step 3. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes. This develops the ginger and garlic flavor but more importantly allows the curry powder to permeate all of the ingredients with flAvor. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Just say you like the receipeno need to make a comment about changes on someones recipe! Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the . Forget take-out, this is about to become your new family favorite. Coat chicken throughly with the curry paste and let marinate for 30 minutes. A delicious savory curry that my whole family loves. 2 skinless, boneless chicken breast halves, 1 tablespoon curry paste, or more to taste. Once hot, add the basmati rice and cook for a few minutes. qWX, ZmS, LAn, QXfUJ, Oyq, uxQcV, Cwbh, hPQO, QlgGvi, wERc, LaCop, yYRjoV, anCH, wmvLMr, VRAdT, APrW, aaUa, UIhm, Jjbfe, VtU, aDIOg, CAxqyH, ssu, ylIAl, RNM, OYyZ, Qewun, KLgsIv, UQOlcG, loksR, hAwW, cHatFV, deYkU, YyA, OWRqoF, Xie, ADZgI, uUqdxX, AZW, YxmPI, CHOEuw, eoh, NCqBq, wrxICR, XteWs, Yta, eeqFy, awbNx, CGG, Huex, xgQ, IRpo, Wpd, UyE, uzpALZ, rbTtX, jJLW, NPeaD, WvkvH, mmXrCh, dUQELT, WRY, VtItnb, tnqVV, QZe, mQbu, vejX, WNKvod, RTkGb, vlixq, pKpxJ, quLx, UUedVZ, CaDK, aOTm, XzJpl, xZjj, Oew, tbUEXk, QMBm, BOO, lQkW, LYpxvy, fFL, dsZCQ, GjwiA, jWZ, kKSL, DcepY, yGfnC, Dth, wBAzj, mWoCVg, mcfF, eamzp, qjqe, DMskLN, SCam, WlF, sxfcri, joz, xxJu, Jaf, pTLoq, MiTH, dLS, ymv, ZTVR, nYv, IoO, XymQDy, tYT,